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mangine77 · 12-16-2008, 03:26 PM

I was SO pumped to finally get this book as a gift this weekend.

I'm bummed though because over half the recipes call for a 90 minute boil if you're doing all-grain. I don't have the kettle capacity for a 90 minute boil.

Am I going to have to wait until I can afford a larger kettle to do these recipes, or can I convert them to 60 minutes with beersmith?? I just dont' want to change the outcome of the beer or that would defeat the purpose of using these great recipes.

Thoughts??

flyangler18 · 12-16-2008, 03:28 PM

You can scale it, no problem, unless you have a high amount of Pils in your recipe. To drive off DMS when a large proportion of the grain bill is Pilsner malt, a 90 minute boil is definitely recommended.

Canned corn aromas and flavors are no bueno!

mangine77 · 12-16-2008, 03:41 PM

Quote:

Originally Posted by flyangler18

You can scale it, no problem, unless you have a high amount of Pils in your recipe. To drive off DMS when a large proportion of the grain bill is Pilsner malt, a 90 minute boil is definitely recommended.

Canned corn aromas and flavors are no bueno!

Well, that's what all the 90 minute boils in that book say. "To drive off DMS".

So does that mean I can't make it a 60 minute boil??

**DeathBrewer** · 12-16-2008, 03:43 PM

you can do a 60 minute boil. i generally do only 60 min unless i have a large portion of pilsner in the grain bill.

you also could get slightly darker colored beers from 90 minute boils. i wouldn't say it is always beneficial.

how big is your kettle anyway?

flyangler18 · 12-16-2008, 03:44 PM

Quote:

Originally Posted by mangine77

Well, that's what all the 90 minute boils in that book say. "To drive off DMS".

So does that mean I can't make it a 60 minute boil??

How large is your pot? What kind of boiloff rate are you getting?

Provided you are getting below 140 quickly during cooling, you can adjust for a 60 minute boil. Also, don't cover the wort while it's still steaming hot. The DMS compounds are carried out of solution by steam, so you don't want it condensing on the lid then falling back in.

mangine77 · 12-16-2008, 03:50 PM

Quote:

Originally Posted by DeathBrewer

you can do a 60 minute boil. i generally do only 60 min unless i have a large portion of pilsner in the grain bill.

you also could get slightly darker colored beers from 90 minute boils. i wouldn't say it is always beneficial.

how big is your kettle anyway?

I have a 7.5 gallon kettle. I boil off about 1 gallon/hour. So I usually start with around 6.5 gallons of pre-boil volume and finish around 5.5 gallons.

**DeathBrewer** · 12-16-2008, 05:09 PM

so why couldn't you start at 7 gallons and finish at 5.5 for a 90 minute boil? you may have to watch closely to avoid boilover, but i do it all the time with my 30 quart kettle.

Beerrific · 12-16-2008, 05:14 PM

You could also start with 7 gallons, boil for 30 minutes, add 1/2 gallon of water back, and then boil for 1 hour to get to 6 gallons at the end of the boil. In the end you are boiling off a net of 1 gallon, but still getting the advantage of boiling for 90 minutes to drive off the DMS. This is what I did when used a 30 qt pot.

mangine77 · 12-16-2008, 05:16 PM

Quote:

Originally Posted by DeathBrewer

so why couldn't you start at 7 gallons and finish at 5.5 for a 90 minute boil? you may have to watch closely to avoid boilover, but i do it all the time with my 30 quart kettle.

I suppose I could do that. I just thought that it would be cutting it too close as far as boilovers. I also have to schlep the kettle down a flight of stairs after the sparge, so it's a balancing act. Do you use a spray bottle or anything for the foam??

I usually just lift up the pot off the burner until it goes down and then I set it back on the burner. I usually have to do this 3 times.

**DeathBrewer** · 12-16-2008, 05:19 PM

i just adjust the heat accordingly on my propane burner, maybe blow on it if i have to.

why in the world do you have to carry your wort downstairs??? can't you just set it up so you have water available already down there, that way you can do your mash and everything on th spot?